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these two things and I promise you will almost never go
wrong. Think lemon and think creamy. Does your dish
contain either of those two elements? Lemon is a
natural. I know that Semillon has a lot of fruit flavor
profiles, but lemon to me seems to be the one that shines
through consistently in every Semillon wine. This fact
will allow it to complement fish or even chicken that is
accented by lemon. You could even take this into the
dessert realm of foods too. Let’s say you had a dessert
style Semillon wine, pairing it with a lemon soufflé would
be dynamite!
As for the creamy aspect it really comes down to the fact
that Semillon wines, like a lot of Chardonnay, have a lot
of body to them. This helps accentuate light cream
sauces like Alfredo and pesto cream. Stick to the lighter
shade of cream sauces. Tomato based cream sauces
would probably not apply here.
I have been told that Semillon works well with dishes that
contain dried fruit in them, whether reconstituted or in
chutney. They are also great with rice pilaf or risotto
style dishes and of course, any dish that is centered
around seafood, especially white flesh or oily fish.
Here are some recipes from the Food Network Stars at
foodnetwork.com. I think that all of these would be
fantastic with a bottle of Semillon wine.
Recipes
Recipe courtesy Emeril Lagasse
Recipe Summary
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings
18 large button or crimini mushroom caps, about 2-inches in diameter, wiped clean
3 (7-ounce) cans snails, well rinsed under cold running water and drained
Garlic Compound Butter:
2 sticks unsalted butter, at room temperature
4 teaspoons minced garlic
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cayenne
2 tablespoons chopped flat-leaf parsley
Goat Cheese, Fennel and Bacon Stuffing:
4 slices smoked bacon, chopped
1/4 cup finely chopped fennel
1/4 cup finely chopped yellow onions
4 ounces goat cheese, crumbled
1 tablespoon bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh thyme
Pinch salt
Hot French Bread, for dipping
Preheat the oven to 400 degrees F.
Spread the mushrooms, stem side up, on a baking sheet and roast for 5 minutes. Turn and continue roasting
until tender, about another 5 minutes. Remove from the oven and let cool on the pan.
In the bowl of a food processor, combine the butter, garlic, lemon, salt, pepper and cayenne on high speed
for 30 seconds. Transfer to a bowl and fold in the parsley. Transfer to a sheet of plastic wrap and roll into a
tight log, about 1-inch in diameter. Refrigerate until hard, about 1 hour.
In a skillet, cook the bacon over medium-high heat until beginning to brown and the fat is rendered, about 6
minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of fat from
the pan. Cook the fennel and onions in the fat until soft, about 4 minutes. Remove from the heat and spread
on a plate to cool.
In a bowl combine the goat cheese with the bread crumbs, pepper, garlic, thyme and salt. Add the cooled
fennel-onion mixture and bacon, and mix well. Re-season as needed with salt and pepper.
Place 6 small, round baking dishes on a baking sheet. Place 3 mushroom caps, stem sides up, flat in the
bottom of each baking dish. Place 1 snail inside each mushroom, and 3 snails in the dish between the
mushrooms. Top each mushroom cap with about 2 teaspoons of the goat cheese mixture. Cut the compound
butter log into thin slices and lay the slices across the baking dish, covering the snails and mushrooms.
Bake until bubbly, about 10 minutes. Increase the heat to broil and cook until the cheese begins to turn
golden brown around the edges, 1 to 2 minutes.
Carefully remove from the oven and serve immediately with hot French bread for dipping into the butter.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Creole Oyster Stew
Recipe courtesy Emeril Lagasse, 2003
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 to 8 servings
6 ounces chopped bacon
1 stick unsalted butter
1 cup chopped yellow onions
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 1/2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon ground white pepper
Pinch cayenne
1/2 teaspoon chopped fresh thyme leaves
1/2 cup all-purpose flour
1/4 cup dry white wine
1 quart oysters, picked over for shells, liquid drained and reserved
3 cups milk
1/2 cup chopped parsley leaves
1/2 cup heavy cream
Hot sliced French bread, accompaniment
In a large pot, cook the bacon until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels and
set aside. Discard all but 1 tablespoon of fat from the pan.
To the fat remaining in the pan, add the butter and melt over medium heat. Add the onions and celery and
cook gently, stirring, until soft, about 5 minutes. Add the green onions, garlic, salt, white pepper, cayenne,
and thyme and cook, stirring, for 1 minute. Add the flour and cook, stirring, to make a light roux, about 3
minutes.
Add the wine and cook for 1 minute. Add the reserved oyster liquor and milk and bring to a boil. Reduce the
heat and simmer until the liquid thickens, about 4 minutes. Add the oysters and parsley and simmer until the
oysters start to curl, about 3 minutes.
Stir in the cream and reserved bacon and cook for 1 minute. Remove from the heat and adjust the
seasoning, to taste. Serve hot with French bread.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Pasta Salad with Lemon-Pesto Dressing
Recipe courtesy Rachael Ray
Recipe Summary
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 to 8 servings
1 pound cavatappi, corkscrew pasta, or medium shells
Coarse salt
1 cup prepared pesto sauce from refrigerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub
bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper
Bring a large pot of water to a boil and salt it.
Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to
mixing bowl. Combine salad and season with salt and pepper, to taste.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Baked Stuffed Lemon Sole
Recipe courtesy Brooke Dojny, The New England Clam Shack Cookbook, Storey Books,
2003
Recipe Summary
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 4 servings
Baked Stuffed Haddock is a regular and ever-popular menu item at BG's Boat House in Portsmouth, New
Hampshire, but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo
shrimp, and lobster. This makes an impressive and elegant party dish.
4 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops, chopped
1/2 pound small ("salad size") peeled and deveined shrimp (if using larger shrimp, coarsely chop)
1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other whitefish fillets, such as haddock (about 2 pounds total)
2 tablespoons butter, melted
Lemon wedges
In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high
heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the
scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4
minutes. Remove from the heat.
Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day
ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in
the microwave before stuffing the fish.)
Preheat the oven to 400 degrees F.
Brush a large glass baking dish generously with melted butter.
Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover
with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood
stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20
to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the
fish.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Baby Clams Steamed in a Cataplana with White Wine and Tomato Sauce: Almeijoas
Na Cataplana
Recipe courtesy Tyler Florence
Recipe Summary
Yield: 4 to 6 servings
In Portugal, cataplana refers to the metal pan that looks like a large clam shell with a hinged lid that is
clamped shut for steaming and braising. If you can not obtain a cataplana pan, a wok with a lid or a large
Dutch oven are fine substitutes.
1/4 cup extra-virgin olive oil
1 red bell pepper, cored, seeded, and cut in thin strips
1 green bell pepper cored, seeded, and cut in thin strips
2 large ripe tomatoes, seeded and diced
2 medium white onions, sliced thin
2 garlic cloves, minced
1/4 pound dry-cured ham, such as presunto or prosciutto, diced
1 pound hard, smoked sausage, such as linguica or chorizo, removed from the casing
1 generous tablespoon paprika
Pinch red pepper flakes
2 bay leaves
1 cup dry white wine
4 pounds small littleneck clams or cockles, scrubbed and rinsed well
1 lemon, juiced
1/4 cup chopped fresh flat-leaf parsley
Portuguese bread, as accompaniment
Coat a large Dutch oven with the olive oil and set over medium heat. When the oil forms a little haze, add
the bell peppers, tomatoes, onions, and garlic; cook and stir for about 7 minutes until the vegetables are
soft, but not browned. Add the ham and sausage and stir for 2 minutes to release some of the flavorful fat.
Stir in the paprika, pepper flakes, bay leaves, and wine. Simmer and stir for 10 minutes to cook down the
liquid a bit. (If using a cataplana, transfer the sauce into the vessel, and proceed as directed.)
Lay the clams in the sauce and toss with a large spoon so they are well coated and some of the sauce is on
the top. Squeeze in the lemon juice and shower with chopped parsley. Tightly close the Dutch oven or
cataplana and simmer over moderate heat for 15 minutes until the clams open – no peeking. Discard any
clams that haven't opened at that point. Remove the cataplana from the stove and open it at the table.
Ladle into soup bowls and serve immediately with crusty Portuguese bread.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Chicken with Roasted Lemon and Rosemary Sauce
Recipe courtesy Michael Chiarello
Recipe Summary
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings
5 large lemons
Gray salt
6 boneless chicken breast halves, skin on
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds small new potatoes, such as red bliss, halved
4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 cups double-strength chicken stock, or 2 cups canned low-salt chicken broth boiled until reduced by half
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon unsalted butter, optional
Rosemary sprigs, for garnish
Preheat the broiler.
Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side
up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until
browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a
bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice
out as possible. Discard the lemon peels.
Reduce oven temperature to 425 degrees F.
Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat
until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides,
about 5 minutes. Remove chicken to a plate or baking sheet.
Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and
tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top
of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15
minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss
well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter
around the chicken.
Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute.
Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to
the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley
and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the
sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Veal Milanese
Recipe courtesy Giada De Laurentiis
Recipe Summary
Prep Time: 15 minutes
Cook Time: 16 minutes
Yield: 6 servings
4 large eggs
1 1/2 cups all-purpose flour
2 cups plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 pounds thinly sliced veal scallopine
Kosher salt and freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges
Preheat oven to 175 degrees F.
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix
together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking
off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the
bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with
remaining veal slices.
In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack.
Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8
minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with
remaining veal.
Serve with lemon wedges.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Mediterranean Pasta in Minutes
Recipe courtesy Tyler Florence
Recipe Summary
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste
Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown
chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet.
Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5
minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the
cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss.
Season with oregano, salt and pepper before serving.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Lemon Souffle
Recipe courtesy The Shed
Recipe Summary
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
3/4 cup sugar
1 tablespoon butter (melted)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
2 lemons, zested then juiced
Butter or shortening, for greasing
Preheat oven to 350 degrees F.
In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to
this and mix until smooth. Add lemon juice and zest.
In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently and combine the 2
mixtures.
Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the
cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn
golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a
restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
